These dishes from pastiere are descendants of the original Neopolitan pastiera ( pastiere is the plural form of pastiera ), and these two recipes come from the Molise region, which lies northeast of Naples (or, Napoli, as it is called in Italian). It is traditionally served on Easter morning for a forest or breakfast (although it can be quite rich, so it is often served in the modern times as part of the dessert) and it must be made at least a day in advance so that the flavors can be arranged , produce the best and most authentic taste.

Pastiere

Ingredients for Pastiere

Half a kilo pennsylvania Dutch fine noodles (cook them part of the way)

A quarter of a pound (one stick) of butter, softened at least to room temperature